BRAISED PORK SHOULDER WITH FALL VEGETABLES
1 – 4 pound pork shoulder roast
Kosher salt and freshly ground pepper
½ tablespoon ground spice mix: garam masala or Thai red curry (optional)
Vegetables: 1 celery root; 6 carrots; 6 turnips; 2 sweet potatoes;
Preheat the oven to 300 degrees. Remove the roast from the refrigerator one hour in advance of cooking. Lightly salt and pepper.
Pat the roast dry and rub in spice mix if desired. Place roast in a heavy pot and pour in enough water to ¼ “ depth. Cover and place in the oven for 2 – ½ hours.
Vegetables: Peel and cut the celery root, carrots, turnips and potatoes as desired. Peel, trim ends and leave shallots whole. Add the vegetables to the pot with the roast, and return to the oven for another ½ hour.
Cut the roast at the table on a platter surrounded by the vegetables. Skim fat from the pan juices and serve with the roast.
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